Doro Wat, Ethiopian Chicken Dish

I love Ethiopian food but had difficulty finding authentic recipes online. I ultimately found 3 or 4 recipes and altered them all to incorporate them together in an attempt to capture the flavors. Typically served with injera and some side vegetable dish. I prefer Atkilt, a cabbage and potato dish, but there are many delicious options.

Step: 1

Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.

Step: 2

Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.

Step: 3

Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.

Per Serving: 778 calories; protein 32.9g; carbohydrates 24.2g; fat 54.3g; cholesterol 398.6mg; sodium 2859mg.

Prepare your meal in advance can be extremely enjoyable when you do it with your likely music in the yard , a relaxing beverage of choice or even a partner. It is helpful to write every step you fell right to create the food , which may include everything from your kitchen cupboard and utensils to your ingredients . Make sure to checkdown the ingredients in the process of it , so as not to forget one . A handwritten list is typically best.

Having the right cooking tools is just as important as having the correct ingredients . This includes all of from pots, pans, bowls and utensils to those core of items that are easy to forget, such as parchment paper and foil. Items like squeeze bottles for adding the perfect drizzle or decoration to your dish and long tweezers to range smaller and thinner foods are a must-have for any home chef.